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Pumpkin and Carrot Split Lentil Soup

It's soup season and just in time a new cookbook arrived at my door that I can't wait to explore in more depth. Great Homemade Soups: A Cook's Collection by Paul Gayler ought to keep me going all year round when I'm in the mood for soup, whether it be a cold wintery day or a sweltering hot one.

It truly is a soups masterclass and everything you ever need to know about the basics are pretty much covered in the book, complete with gorgeous photos and gourmet soups that are far easier to make than they look. Learn all about making perfect stocks, garnishes and toppings, and refined and subtle broths. Consommes, smooth and creamy bowls of goodness, hearty and wholesome, wild and exotic and traditional and chilled too are on the menu. And not only do we get Chef Gayler's expert instructions and recipes, he also features some choice soups from fellow chefs. Over 100 nourishing soups from around the world are served up with distinction and they won't break your grocery budget either.

As the chef notes, making a fantastic soup is an art and often the cook's reputation is on the line when soup is served up. There really is no reason to be apprehensive about soup making though, and with a few tips and some basic kitchen tools you'll wonder why you ever bought canned and pre-prepared soups.

Being autumn and pumpkin time, the first soup I tried and adapted was a carrot soup with seven spices that I turned into a creamy pumpkin soup with some toor dal added for some additional nutrients and texture. Toor dal can be found at any Indian grocery store but if you can't find it or don't have it on hand, feel free to use channa dal or yellow split peas instead. For that matter, any lentil you fancy would be lovely in this soup or leave them out entirely if you choose.

I've also got my sights on a Chestnut and Fennel Soup with Sherry and Goat's Curd Gougeres, Moroccan Vegetable Soup with Green Harissa and Couscous, Creamed Wild Mushroom Soup with Cocoa and Black Bean Soup with Salsa Sofrito to name just a few of the mouthwatering bowls of goodness waiting to be simmered up.

This giveaway is now closed.And now some exciting news for my readers: I am offering a copy of Great Homemade Soups to one lucky winner in Canada or the US. Though the book does include meat and fish, vegetarians and vegans alike will find plenty of fantastic ideas to grace their tables and, with some tweaking, many of the recipes that aren't vegetarian can be adapted for your diet.

All you need to do is leave a comment on this post, citing your favorite soup. If you don't have a blog or a contact associated with your webpage, please make sure you leave an email address in the comment section so I can contact you should you win the cookbook. It would also be nice if you followed my facebook page, but it isn't necessary to enter the giveaway. This giveaway will run until November 1st and then I will randomly choose a winner.

Note: I received a complimentary copy of the book for possible review and the opportunity to offer a giveaway to my readers. The opinions expressed here are my own.

Rinse the toor dal and soak in water for 30 minutes. Drain and set aside.

Heat the oil over medium heat In a large heavy-bottomed pot. When hot, add the mustard seeds, cumin seeds and curry leaves. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. If desired, remove some of the contents from the pan and reserve for garnish.

Add the onion or shallots to the pan and stir for a few minutes to soften. Now the garlic, pumpkin, carrot, chilies, half of the curry powder, half of the turmeric, and cardamon seeds. Stir for 1 minute and then add a few tablespoons of water to deglaze the pan. Cover, reduce the heat to low, and cook until the vegetables begin to soften — about 10 to 15 minutes.

Pour in the vegetable stock or water and stir in the remaining curry powder, turmeric and the toor dal. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 30 to 40 minutes or until the vegetables and lentils are tender.

Remove from heat and purée with a immersion blender or in batches in a countertop blender. Return the soup to the stove and bring the soup to a boil again, adding more vegetable stock or water if desired. Season with the garam masala and salt and pepper.

Remove from heat and swirl in some yogurt if using and garnish with the reserved seeds and curry leaves.

My favorite soup is the kind of vegetable soup my Grandmother used to make; I just leave out the meat now. I always start the way she did - with a chopped cabbage - then add whatever veggies I have on hand, plus barley.

This soup sounds amazing - and precisely the kind of warming soup I feel like having these days, as the weather is getting chillier. Thank you for sharing the recipe, and for offering us a chance at winning a copy of the book that inspired your version!I *love* pretty much all kinds of soups, but a favorite is my veganized version of mom's cream of leeks. Leeks are finally in season here, so I see a big batch of this in my near future!

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.